DARK CHOCOLATE ALMOND CHERRY BARK
Oh, yum! This is such an easy and oh, so delicious bark recipe! And make a double batch because it will go quick! The ingredients are good for you and filling. And the almonds and dried cherries work wonderfully with the dark chocolate. Let’s make a quick and delicious batch of Dark Chocolate Almond Cherry Bark!
DARK CHOCOLATE ALMOND DRIED CHERRY BARK
A delicious bark with the paring of almonds and dried cherries.
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Ingredients
- 3/4 cup toasted sliced almonds
- 12 oz. good dark chocolate 60-70% cocoa, chopped into small pieces
- 1/2 tsp vanilla extract
- 1/3 cup dried cherries coarsely chopped
Instructions
- In a large saucepan over low heat toast the almonds. Stir them frequently and watch the because they burn quickly. Remove the almonds from the pan onto a paper towel lined plate.
- Make a double boiler by adding water to a large saucepan. Bring the water to boil. Reduce the heat to medium low. Place a large heatproof bowl with 10 oz of the chopped chocolate in it over the larger saucepan. Make sure the water does not touch the bowl.
- Keep stirring until the chocolate is melted and smooth. Take the bowl off the heat and add the last 2 oz of chocolate to the bowl and stir until melted.
- Add the vanilla, toasted almond slices and coarsely chopped cherries to the chocolate and stir to mix.
- Pour the chocolate onto a parchment lined baking sheet and spread out evenly. Refrigerate for one hour until firm and then break apart.
Notes
This is a formula recipe. You can add other combinations to the chocolate or a delicious sweet treat.
Take Yvonne’s advice on GOOD dark chocolate. I used chocolate chips. Although the taste is great, it was difficult to spread. My guess is it is missing some fat!
You are so right Carol!
I would like to know what size pan is used for this recipe. I am going to make this but don’t know what size pan to prep.
Do you mean the pan for the double boiler? The idea is to create a steam bath to melt the chocolate. So find a bowl that will be heatproof and big enough for the chocolate (I use a glass bowl) and then find a pot that the bottom of the bow will fit into. Fill the pot with water but don’t let the water touch the bowl. I hope this helps you.
Is the chocolate tempered using this method so that it will stay firm and solid after it is finished cooling in the fridge.
Chocolate is tempered so it looks nice and shiny, snaps when it is broken and sets properly.